Al-Ahram Weekly Online 9 - 15 August 2001 Issue No.546
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Cottage cheese and dill bread

By Moushira Abdel-Malek

Ingredients:

4 cups plain flour
1 tsp salt
2 tsp dried yeast
1/2 cup warm water
2 tbsp honey
1 small red onion (finely chopped)
1/4 cup chopped dill
250 gms cottage cheese
1 egg lightly beaten
1/2 cup milk
1/4 cup olive oil
1 egg yolk
1 tbsp milk (extra)

Method:

Combine yeast, water and honey in a bowl. Cover. Stand in warm place about 10 minutes or until frothy. Sift flour and salt into bowl. Stir in yeast mixture, onion, dill, cheese, egg, milk and oil. Mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover. Sand in warm place about one hour or until doubled in size. Turn dough onto floured surface. Knead for 5 minutes. Divide dough in half. Shape each half into a 50cm sausage roll. shape into rings about 20cm in diameter. Place bread onto greased oven trays. Sand uncovered in warm place about 30 minutes, or until doubled in size. Brush bread with combined egg yolk and extra milk. Bake in moderately hot preheated oven 15 minutes. Reduce heat to moderate. Bake further 10 minutes to golden brown. Cool and serve.

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